Volltext-Downloads (blau) und Frontdoor-Views (grau)

Meat hybrids – An assessment of sensorial aspects, consumer acceptance, and nutritional properties

  • So-called meat hybrids are a new class of products where a fraction of the meat product (e.g., 20%) is replaced with alternative protein sources, such as plant-based ones. Research suggests that these products could serve as a low-threshold offer for a specific target group that wants to cut down on meat, thereby facilitating the transition toward a more healthy and sustainable diet. Nonetheless, data demonstrate that meat hybrids with a high substantial meat substitution level often fail in the market. This study summarises findings on the physicochemical properties, sensory, and acceptance of six different meat hybrids (70% meat and 30% plant proteins) that were collected in the framework of a case study in the project AiF 196 EN. For this purpose, sensory characteristics were collected via two QDA sessions and a hedonic consumer test. Furthermore, the hybrid recipes were analysed in their proximate composition. The respective recipes varied in protein source (soybean, pumpkin, and pea) and mode of incorporation [textured vegetable protein (TVP), high moisture extrudate (HME)]. It was shown that a meat hybrid with a relatively high share of 30% plant-based proteins with peas as a protein source and TVP as a processing method can still attract consumers.

Download full text files

Export metadata

Additional Services

Search Google Scholar


Author:Marie-Christin BauneORCiD, Keshia Broucke, Sandra Ebert, Monika Gibis, Jochen WeissORCiD, Ulrich Enneking, Adriano ProfetaORCiD, Nino TerjungORCiD, Volker HeinzORCiD
Title (English):Meat hybrids – An assessment of sensorial aspects, consumer acceptance, and nutritional properties
Parent Title (English):Frontiers in Nutrition
Document Type:Article
Year of Completion:2023
Release Date:2024/05/31
Tag:QDA; consumer; meat hybrid; sensory study
Page Number:11
Faculties:Fakultät AuL
DDC classes:300 Sozialwissenschaften / 330 Wirtschaft
Review Status:Peer Reviewed
Licence (German):License LogoCreative Commons - CC BY - Namensnennung 4.0 International